Page 4 - Dining Out - June 13, 2021

Cover Story
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Roy’s Waikiki executive chef Jason Ichiki showcases the restaurant’s bacon boursin
Filet Mignon ($52).
one else on the island,” states the location’s executive chef.
He adds that the most popular dishes are Roy’s classics like the original Blackened Ahi ($28/$56) with soy mustard butter sauce; Mac- adamia Nut Crusted Hawaiian Fish ($34) with “Kona cold” lobster sauce, Parmesan spätzle and asparagus; Misoyaki Butterfish ($24 / $48) with sweet ginger wasabi beurre blanc and Forbidden black rice; Roy’s Kiawe Smoked Szechuan Spiced Baby Back Ribs ($16); and the Chocolate Souffle ($13).
Other favorites include Waikiki classics such as Kanpachi Crudo ($24) served with yuzu kosho, white soy, jalapeño and Kahuku sea asparagus; Ahi 20 Roll ($20) with soft shell crab, truffle ahi tataki and dashi soy; Kauai Prawns ($34) with lump crab ravioli and Kahuku sea asparagus grenobloise; and
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Mochi Crusted
As people venture back out to their favorite restaurants, Roy’s Waikiki, with its fine dining takes on island flavors,
is sure to be one near the top of the list.With a menu filled with creative offerings of fresh fish, the finest meats and the best produce from Hawaii’s farms, there’s something to please every palate.
RoyYamaguchi is one of the founders of the Hawaii Regional Cuisine movement that rev- olutionized Hawaii’s dining scene. It ensured a strong connection between locally sourced ingredients and the dishes that were served at the islands’ finest restaurants. That tradition continues today with the chefs like Jason Ichiki, who’s worked for Roy’s Restaurants since he started at Roy’s Ko Olina in 2004 at age 19.
“Roy’s Waikiki stands out from other restau- rants because we make good food like no
Mekajiki
4 /
Dining Out
/ June 13-19, 2021
This dish is a prime example of executive chef Jason Ichiki’s use of flavors and textures.